Keep Hot Foods Hot & Cold Foods Cold: Most bacteria do not grow rapidly at temperatures below 40 °F or above 140 °F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels after 2 hours.
Keep Everything Clean: Bacteria present on raw meat and poultry products can be easily spread to other foods by juices dripping from packages, hands, or utensils. This is called cross-contamination. When transporting raw meat or poultry, double wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods. Don't use the same platter and utensils for raw and cooked meat and poultry.
Wash Your Hands: Always wash your hands before and after handling food. Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring it with you. Even disposable wipes will do.
Use a Food Thermometer: Cook all meat and poultry to safe minimum internal temperatures: Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. All cuts of pork to 160 °F. Ground beef, veal and lamb to 160 °F. All poultry should reach 165 °F. Heat hot dogs and any leftover food to 165 °F. Be sure to clean the thermometer between uses.
Wrap it Up! Great breakfast, lunch or snack recipe
4 whole wheat Flat Out bread slices
4 T. low sugar strawberry jam
½ cup Meijer natural creamy peanut butter
4 bananas, sliced
½ cup low fat granola
Spread 2 tablespoons peanut butter and 1 tablespoon jam on a piece of flat out bread. Top peanut butter and jam with sliced banana and 2 tablespoons of granola. Roll up tight in Meijer plastic wrap.
Trail Mix Great to take when hiking!
Whole grain cereal
Whole grain pretzels
Dried fruit (raisins, blueberries, cranberries)
Nuts (peanuts, almonds, walnuts)
Campground Gourmet 09.04.09
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